Arbequina

Posted on Jul 2, 2012 in EVOO--Northern Hemisphere

Arbequina

ARBEQUINA Extra Virgin Olive Oil Mild Intensity   The first & freshest oil out of California. This estate produced Arbequina was harvested extremely early based on UP specifications in order to capture optimal the chemical & sensory characteristics that our olive oils are known for. These olives were harvested & processed quickly & at desirable low green fruit maturity index – responsible for both the extraordinarily low FFA (acidity) & peroxide-this oil is slightly herbaceous, with...

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Arbosana

Posted on Jul 6, 2012 in EVOO--Northern Hemisphere

Arbosana

ARBOSANA — OUT OF STOCK Extra Virgin Olive Oil Medium Intensity   The Olive lover’s Olive Oil. Unmistakable ripe olive nose and lingering ripe olive flavor. Delicate but slightly grassy also.  Super high Oleic.   FFA: .25* Peroxide:  10* Oleic Acid: 79.74* Polyphenols: 101*   Crush Date: May 2011 *As measured at the time of crush Country of origin: USA  

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Basil

Posted on Jul 5, 2012 in FLAVORED OLIVE OILS -- INFUSED

Basil

Fresh, green and herbal. Basil and olive oil are two integral ingredients in Mediterranean cooking and it was just obvious to us that the two would be wonderful together.  Try it on a summer salad or Caprese and let your taste buds travel to the shores of the Mediterranean. Made from premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural flavor.

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Butter

Posted on Jul 5, 2012 in FLAVORED OLIVE OILS -- INFUSED

Butter

Our extra virgin olive oil is naturally infused with the rich, creamy flavor of butter. Use this golden, vegetarian, dairy-free olive oil as a butter substitute in baking or anywhere you might use melted butter: over hot popcorn, with seafood, dipping breads or over pasta, mashed potatoes, and rice. Made from premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural flavor.

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Chipotle

Posted on Jul 5, 2012 in FLAVORED OLIVE OILS -- INFUSED

Chipotle

The smoky flavor of this chili-infused oil is great for marinating steaks and brushing on grilled chicken or seafood. Drizzle over vegetables or pizza for a spicy meal. An excellent dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes, and a wonderful base for dressings and marinades. Try pairing with our Blood Orange Extra Virgin Olive Oil!

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Cilantro & Roasted Onion

Posted on Jul 5, 2012 in FLAVORED OLIVE OILS -- INFUSED

Cilantro & Roasted Onion

Made with the perfectly blended flavors of roasted, sweet Cippolini onions and cilantro. Wonderful with sautéed vegetables, great as a marinade for meat fish and poultry. Pairs well with our Honey Ginger White Balsamic Vinegar Condimento.

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Garlic

Posted on Jul 5, 2012 in FLAVORED OLIVE OILS -- INFUSED

Garlic

Our Garlic Olive Oil actually gives off the flavor of pungent, fresh garlic. Since garlic and olive oil are almost always used together in Mediterranean cooking, you can use this in just about anything.  Great to mix in with Pasta or mashed potatoes, to drizzle on steaks before grilling, or dipping.

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Harissa

Posted on Jul 5, 2012 in FLAVORED OLIVE OILS -- INFUSED

Harissa

Most popular in North Africa and the Middle East, Harissa is made with chili peppers (often smoked), garlic, caraway, coriander and cumin, pounded into a paste and left overnight to develop flavor. We’ve added more peppers to this by popular demand, making it our hottest infused EVOO. Made from premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with organic, 100% natural flavors.

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Herbs De Provence

Posted on Jul 5, 2012 in FLAVORED OLIVE OILS -- INFUSED

Herbs De Provence

With top notes of savory, thyme and bay leaf, our all natural Herbs de Provence olive oil is a show stopper when drizzled over grilled chicken, rubbed on turkey before roasting, used for bread dipping, or in aioli.  Try paired with our aged Tangerine Balsamic for bread dipping or blended as vinaigrette.

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HOJIBLANCA

Posted on Jul 6, 2012 in EVOO--Southern Hemisphere

HOJIBLANCA

HOJIBLANCA Extra Virgin Olive Oil Mild Intensity Rich, grassy, slightly floral & complex nose -creamy & fruity on the palate with a slight peppery finish & no bitterness. FFA 0.16* Peroxide 3.4* Oleic Acid 73.9* Polyphenols 134* DAGs: 97.7* PPP: <0.2* *Crush Date: APRIL/MAY 2012 *As measured at the time of crush Country of origin: Australia

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